Name: Homemade Custard (Créme Anglaise)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 egg yolks; 60 g caster (superfine) sugar; 2 teaspoons vanilla bean paste; 1 cup milk ((250ml)); 1 cup thickened cream ((250ml))

Homemade custard, also known as créme anglaise, is one of those recipes you’ll be glad to have in your back pocket. It’s a kitchen basic that can easily elevate almost any dessert into something special. I promise, store-bought custard will never compare once you’ve made it from scratch!

Plus, supermarket versions often contain stabilisers and unnecessary colours. Homemade custard only requires five simple ingredients, which you probably already have on hand. This custard is creamy, full of vanilla flavour and studded with tiny vanilla seeds. You can make it in about 20 minutes, and serve it warm or cold.

What is custard?

At its core, custard is a mixture of cream and/or milk, sugar and eggs, cooked over gentle heat. As it cooks together, the eggs thicken the liquid and it becomes smooth. Every single ingredient has a purpose in this recipe. The most common flavouring for custard is vanilla (or vanilla bean with those telltale tiny seeds) but you can get really creative here. Infuse tea or spices into the milk/cream mixture or add citrus zest or liqueur at the end. There are a few different styles of custard, each with its own personality:

Pouring Custard (créme anglaise) is the classic custard you probably know, and the type that this recipe is for. It’s the perfect pourable texture to drizzle over pies, puddings, fresh or poached fruit, or even layer into a trifle.

Thick custard or pastry cream (crème pâtissière) is often thickened with a little cornflour. This means it can hold its shape and be piped or spread. It’s ideal for filling profiteroles, éclairs, cakes and doughnuts (like the classic Boston cream) or making classic fruit tarts.

Baked custards include classic desserts like créme brûlée (with a layer of torched sugar) or flan (with a layer of caramel sauce). You cook it in the oven, sometimes in a water bath to keep the heat even and gentle, until it sets and turns silky smooth.

Frozen custard starts with a custard base churned in a special machine, incorporating less air than typical ice cream. Real frozen custard is more common in the US, but I’ve been lucky enough to work with Lickits for the last few months… regular old ice cream might be ruined forever! Frozen custard is so luscious, creamy and addictive!

Once you master the basic technique, you actually have loads of options for treats and desserts to make instead of buying! One of the first things I made from scratch when I started my blog was custard, and I haven’t looked back.

The biggest pain point in making a great homemade custard is definitely the possibility of scrambling the eggs. The first step is to whisk the egg yolks and sugar together in a bowl while heating up the milk/cream and vanilla until just before boiling. Then you will want to pour the hot milk mixture into the bowl in a slow stream while simultaneously whisking so that the heat doesn’t ‘shock’ the eggs and cook them. This process is called ‘tempering’ the eggs, and it gradually warms them so the mixture stays silky smooth instead of turning lumpy or curdled.

Cook this mixture over low heat, stirring or whisking constantly for a few minutes until it thickens – don’t walk away!! Make sure to get right into the edges of the pan when whisking. These areas often accumulate heat and cook faster. Be careful not to overcook – the mixture should coat the back of a spoon when it’s perfect. If you do accidentally scramble the eggs, you can just strain the mixture through a fine sieve.

Some of my favourite ways to use homemade custard

A bread and butter pudding made with brioche, croissants or even hot cross buns is absolutely delicious with custard. You can use this vanilla version or tailor it to the flavours in your dessert. Think orange zest, cinnamon or even rum!
I’m obsessed with fruit desserts like pie and cobbler and love to pair them with homemade custard. Try this Nectarine, Raspberry and Chambord Pie or these darling little lattice-topped Peach and Bourbon Pies. Both are delish with a generous drizzling of custard!
Custard is perfect with a homemade fruit crumble or crumble cake. I have TONS of ideas on this roundup post.
My Chocolate and Pear Tart is served with a variation on this custard recipe, infused with cardamom. It has a warm spiced flavour that is lovely paired with pear. Pun intended!
These Mini Chai Poached Pear Cakes are also gorgeous served with a chai-infused custard. Try it soon before winter ends!
I really want to try these custard fruit pies that are going viral on TikTok!
Homemade Fruit Mince Pies go perfectly with a vanilla bean custard (spike it with rum too, if you like). Save this one for Christmas time!

Once you’ve made homemade custard from scratch, you’ll wonder why you ever bought it! It’s simple, versatile, and infinitely customisable. The perfect way to bring extra love and richness to your desserts. And if you’re interested in swapping more store-bought items for delicious homemade versions, check out this recipe and more in my new free ebook ‘Things I No Longer Buy’. It’s a mini collection of recipes like this one that I make on repeat and haven’t added to my grocery list in years!